Effect of glutathione during bottle storage of sparkling wine
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- 作者：Vanessa Webbera ; vaniwe@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Sandra Valduga Dutrab ; Fernanda Rodrigues Spinellia ; b ; Gilberto Joã ; o Carnielib ; Alejandro Cardozoc ; Regina Vanderlindea ; b
- 关键词：Glutathione ; Sparkling wine ; Antioxidant ; Browning
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：254-259
- 全文大小：437 K
文摘
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The effects of glutathione addition in sparkling wine were evaluated during the storage.
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The glutathione addition prevents sparkling wine browning up to 12 months of storage.
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The reduced glutathione decayed rapidly until the level of sparkling wine control.
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Total glutathione slowly reduced to 12 months of storage.
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20 mg L−1 of glutathione in sparkling wine showed good results for its storage.